Sprouted Quinoa Porridge with Cardamom Blackberry Sauce
Sprouted quinoa makes a lovely porridge, creamy and delicious. A barely sweetened blackberry cardamom sauce and chopped pistachios finish the porridge for an easy, nourishing breakfast.
Ingredients
For the Quinoa Porridge
- 1 cup TruRoots sprouted quinoa Find it here.
- 2 cups whole milk
- ⅛ teaspoon fine sea salt
For the Cardamom Blackberry Sauce
- 2 cups blackberries
- 2 tablespoons Grade A dark maple syrup
- ¼ teaspoon ground cardamom
To Serve
- Chopped Pistachios
Instructions
- Toss the quinoa into a medium saucepan, pour in the milk and stir in the sea salt. Bring it all to a boil over high heat, then turn the heat down to medium-low, cover the saucepan and allow the quinoa to cook until tender, and until the porridge is thickened - about 15 minutes - lifting the lid to stir it occasionally.
- While the quinoa cooks, tip the blackberries and cardamom into a small saucepan. Pour in the maple syrup and warm them together over medium-low heat until the blackberries release their liquid, then turn up the heat to medium-high until the blackberries soften and their juices thicken to a fine syrup.
- To serve the porridge, spoon the quinoa into bowls, top with the blackberry cardamom sauce and chopped pistachios.
Notes
If you're dairy-free, you can easily substitute 1 ½ cups light coconut milk plus ½ cup water for the milk.
If you're in a rush, make the Blackberry Cardamom sauce the night before. It reheats beautifully.
